Kielbasa and Warm Lentil Salad

Smoky but slightly sweet, kielbasa adds a terrific depth to this dish of lentils tossed with cooked carrots, thyme, and escarole in a reduced-fat Italian dressing, and sprinkled with sliced scallions.

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Cal/Serv:
410

Yields:
4

Prep Time:
0
hours
8
mins

Total Time:
0
hours
38
mins

Ingredients

8
oz.
carrots

1
c.
lentils

2
cube chicken-broth

1/2
tsp.
dried thyme

c.
bottled reduced-fat Italian dressing

1
head escarole

8
oz.
kielbasa

sliced scallions

Directions

Bring 2 1/2 cups water, the carrots, lentils, broth cubes, and thyme to a boil in a 2-quart saucepan. Stir to dissolve cubes, reduce heat, cover, and simmer 20 to 25 minutes until carrots and lentils are tender and water is almost absorbed.

Meanwhile put dressing, then escarole, in a large salad, pasta or serving bowl. Don't toss.

Add sausage to lentils, heat through, and pour over escarole. Toss to mix and coat well. Sprinkle with scallions. You can use romaine lettuce instead of escarole.

Smoky but slightly sweet, kielbasa adds a terrific depth to this dish of lentils tossed with cooked carrots, thyme, and escarole in a reduced-fat Italian dressing, and sprinkled with sliced scallions.

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